Salmon Sushi Bake
Ingredients
The rice
-
3
cups
cooked sushi rice
-
¼
cup
unseasoned rice wine vinegar
-
⅛
tsp
SweetLeaf liquid stevia
-
1.5
tsp
fine sea salt
The filling
-
4
oz
raw salmon, diced
-
4
oz
raw shrimp, diced
-
¼
cup
diced cucumber
-
½
cup
cream cheese
-
4
Tbsp
avocado oil mayonnaise
-
1
Tbsp
sriracha sauce
-
¼
cup
furikake seasoning
The toppings
-
2
green onions
sliced (green part only)
-
1
small
avocado, thinly sliced
-
4
sheets
Nori, cut into quarters
Instructions
- Preheat the oven to 400ºF and grease a medium-sized baking dish.
- Combine rice vinegar, liquid stevia, and salt in a bowl, then pour over the warm cooked rice and mix gently.
- In a separate bowl, mix together diced salmon, diced shrimp, cucumber, cream cheese, mayonnaise, and sriracha to create the filling.
- Scoop the cooled rice into the baking dish, compress it, sprinkle half the furikake seasoning, and spread the creamy filling on top.
- Sprinkle the remaining furikake seasoning on top and bake for 15 minutes until cooked through.
- Prepare a squeeze bottle with mayonnaise for drizzling.
- Garnish the baked sushi with avocado slices, drizzle with mayonnaise, and top with green onions.
- Serve warm with quartered nori sheets for scooping.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
500mg
Cholesterol
50mg
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